Onion soup with pastry crust

Posted by adm On February - 20 - 2012

How to cook Onion soup with pastry crust


  • 40g butter
  • 3 sensitive (astir 540g) brown onions, halved, thinly sliced
  • 1 clove, low
  • 2 tsp dried thyme
  • 1.25L (5 cups) beef strain
  • 125ml (1/2 cup) dry red wine-colored
  • 2 dried bay leaves
  • 1/4 cup loosely packed coarsely chopped fresh continental parsley
  • Saltiness & freshly ground black peppercorn
  • 1 1/2 sheets (25 x 25cm) ready-rolled puff pastry, just thawed
  • 1 egg, lightly whisked

How to:

  • Melt the butter in a large saucepan over medium-high passion. Add the onion, garlic and thyme, and fake, stirring occasionally, for 10 minutes or until onion softens and browns.

  • Add the strain, wine and bay leaves, and bring to the churn. Reduce heat to medium-low and simmer, partially covered, for 15 proceedings. Remove from hotness. Remove and discard the bay leaves. Stir in the parsley. Taste and season with salt and peppercorn.

  • Preheat oven to 200°C. Use a 12cm diameter round pastry cutter to cut 4 discs from the pastry. Ladle the onion soup among foursome 500ml (2 cup) content, stave 10cm (top mensuration) ovenproof cups or dishes. Top cups with pastry discs, allowing the edges to overhang.

  • Press the pastry onto the rims of the cups to stamp. Use a skewer to make a small hole in the centre of each pastry lid. Brush pastry with egg. Place cups on a baking tray.

  • Bake in preheated oven for 8 minutes or until pastry puffs and is golden dark-brown. Remove from oven and serve immediately.

  • Prepare time:15 min.

    Cooking time:35 min.

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